Tuscan White Bean Soup is a hearty, creamy one pot meal ready in 30 minutes, packed with veggies, beans, and spices for a soul-warming depth of flavor.

In our house, it wouldn’t be a soup season without mushroom bean soup and vegetarian pasta fagioli as well!

This Tuscan white bean soup is to-die-for! It’s completely vegan, easy to make, and serves about 6 people. But don’t be surprised if there isn’t a drop left by the end of the night, this one got rave reviews in our house!

I have been having fun updating and creating soup and stew recipes this season, like my healthy broccoli cheddar soup, healthy chicken pot pie soup and the viral marry me chicken soup.

There’s just nothing better when the weather cools down!

Why You’ll Love This Recipe

• One of the best soups I ever made: While vegan, the white bean Tuscan soup is thick, hearty, and full of flavor.
• Ridiculously easy: Made in one pot with simple, everyday ingredients.
• Higher in protein: White beans pack this soup with 13 grams of protein, making it more filling than other vegan soups.
• Customizable: Keep it classic or add more vegetables, ground meat, or pasta.

Ingredients for Tuscan White Bean Soup

It doesn’t require a long list of ingredients. Just simple staples and the perfect seasonings.

• White beans: I used low sodium cannellini beans. They’re super creamy with a smooth texture, which makes them perfect for soups. But if you’ve got white navy beans on hand, those work too.
• Mirepoix: A mix of onion, garlic, carrots, and celery that creates the classic flavor base for many soups and stews.
• Olive oil: To saute the veggies and add flavor.
• White wine: It might not be a kitchen staple for everyone, but for this recipe, it helps deglaze the pan, lift all those flavorful bits, and really deepens flavor.
• Vegetable broth: Feel free to use store-bought low sodium broth or homemade vegetable broth.
• Spices: Italian seasoning is added to the mirepoix for a burst of flavor, then salt, pepper, red pepper flakes, and bay leaves go in to simmer.
• Greens: I like kale because it has a heartier texture, but baby spinach is good too.
• Fresh herbs: Some chopped parsley or basil for a finishing touch.

How to Make Tuscan White Bean Soup

This soup is perfect for beginners, easy on the budget, and great for meal prep. Here’s how to make it.

1. Saute the veggies: Saute the onion and garlic in a large pot or Dutch oven with oil for 3 minutes. Toss in the celery and carrots, and saute for another 7-10 minutes. Sprinkle in the Italian seasoning and give it a few stirs. Pour in the white wine and let it simmer a bit.
2. Combine and simmer: Stir in the beans, broth, salt, pepper, red pepper flakes, and bay leaves. Bring to a boil covered, then lower the heat and let it simmer for 15 minutes.
3. Blend: Puree 2 cups of soup, make sure to include veggies and beans, either in a blender or with an immersion blender.
4. Finish the soup: Transfer back to the pot, add kale, parsley, and stir. Give it a try and adjust any seasonings to taste.

Variations

• Add Parmesan rind: In the beginning with the broth. Your soup won’t be vegetarian anymore unless you use vegetarian Parmesan cheese.
• Add ground meat: Saute some crumbled sausage, ground turkey, or ground chicken before sauteing the vegetables and transfer to a plate. Then add back to the soup with kale and parsley.
• Add cooked chicken: If you’re not feeling like ground meat or have some leftover chicken, just mix it in at the end.
• Other greens: Kale and spinach are my defaults, but Swiss chard would also be delicious. Just remove the rib and chop it finely.
• Saute more veggies: Bulk it up with leeks, bell peppers, mushrooms, zucchini, butternut squash, or green beans.

Serving Ideas

This Tuscan white bean and kale soup is hearty on its own, but it pairs really well with a good crusty bread or a toasted slice of cottage cheese bread.

For something a bit different, serve it with a side of Instant Pot jasmine rice, or a grilled cheese on the side never hurts!

How to Store and Reheat

Store: Once cooled, this soup will store in an airtight container in the refrigerator for 5 days.

Freeze: Transfer to a freezer safe container, leaving room for expansion, and freeze for up to 3 months. Let is defrost in the fridge overnight.

Reheat: Heat up the amount that you want by letting it simmer on low with the lid on.

FAQs

More Soup Recipes to Try

• Instant Pot zuppa toscana
• Lentil spinach soup
• Instant Pot 15 bean soup
• Instant Pot ham and bean soup

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Tuscan White Bean Soup

Tuscan White Bean Soup is a hearty, creamy one pot meal ready in 30 minutes, packed with veggies, beans, and spices for a soul-warming depth of flavor.

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 332kcal

Author Olena Osipov

Equipment

• Large pot

Ingredients

• 1 large onion finely chopped
• 4 large garlic cloves minced
• 5 large celery stalks diced
• 2-3 large carrots chopped
• 1/4 cup olive oil extra virgin
• 1 tablespoon Italian seasoning
• 1/2 cup white wine
• 3 14 ounces cans low sodium cannellini beans rinsed & drained
• 6 cups vegetable broth low sodium
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 3 bay leaves
• 2 handfuls chopped kale or baby spinach
• 3 tablespoons parsley or basil finely chopped

US Customary – Metric

Instructions

• Preheat large pot on medium heat and add olive oil. Add onion and garlic, saute for 3 minutes, stirring occasionally. Add celery and carrots, saute for another 7-10 minutes, stirring occasionally.
• Add Italian seasoning and cook for 30 seconds, stirring a few times. Add white wine and simmer until reduced, about 3 minutes.
• Add beans, broth, salt, pepper, red pepper flakes and bay leaves. Stir, cover and bring to a boil. Reduce heat to low and simmer for 15 minutes.
• Remove 2 cups of soup, making sure to grab some veggies and beans, and puree in a blender or with an immersion blender.
• Return blended soup back to the pot along with kale and parsley. Stir and adjust any seasonings to taste.
• Serve hot with crusty bread or dinner rolls.

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering on low heat while covered.
• Freeze: Freeze in an airtight container, leaving some room for expansion, for up to 3 months.

Nutrition

Calories: 332kcal | Carbohydrates: 45g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 552mg | Fiber: 13g | Sugar: 5g

The post Tuscan White Bean Soup appeared first on iFoodReal.com.

Healthy Chicken Pot Pie Soup is the ultimate comfort food with tender chicken and veggies in a lighter creamy broth. Easy one pot meal with just 15 minutes of prep!

Chicken pot pie is such a timeless favorite, and it’s one of those dishes that’s perfect for mixing things up by changing the ingredients or making a lighter version like chicken pot pie casserole or this healthy chicken pot pie soup.

I love making healthier versions of creamy classics, especially when comfort is non-negotiable! Whether with less or no cream, or completely using vegetables to thicken the soup as in this healthy broccoli cheddar soup, the focus is on cozy, feel-good flavor without the extra heaviness.

Why You’ll Love This Recipe

• Made from scratch: No canned soups, just real, fresh ingredients.
• Lower in carbs: Skip the pie crust and heavy cream for a lighter chicken soup that tastes just like the classic pie!
• Hearty: A healthy dinner packed with chicken, vegetables, and 35 grams of protein to keep you full.
• Freezer-friendly: Make a big batch and freeze leftovers for future busy nights.

Ingredients for Healthy Chicken Pot Pie Soup

I love soup and stew recipes made with staple ingredients, they’re comforting and nourishing all in one bowl.

• Chicken: I saute boneless skinless chicken breasts in the pot first to add extra flavor and make the soup even more savory. This recipe will work with leftover chicken, please see variations below.
• Garlic cloves: Freshly minced garlic adds a bold, aromatic flavor to this homemade soup.
• Vegetables: Brown mushrooms, onion, celery, carrots, potatoes, and fresh or frozen green peas. I recommend using white or yellow onion for their mild flavor, and Yukon gold potatoes because they hold their shape well and have a creamy texture when cooked.
• Oil and butter: Olive oil to saute the chicken, and butter adds richness and brings out the sweetness of the veggies.
• Flour: I used all purpose flour. If you would like to make your soup gluten free, you can make a water and cornstarch slurry.
• Chicken broth: Use low sodium chicken broth, if you can. You can use vegetable broth if that’s what you have on hand, but the taste will shift a bit.
• Milk: I used 3.25% milk to give the soup a creamy, rich texture. It adds a nice, thick base without being as heavy as cream, so it’s a bit lighter but still indulgent.
• Seasonings and fresh herbs: Dried thyme, bay leaves, salt, pepper, and fresh parsley.

How to Make Healthy Chicken Pot Pie Soup

This one pot meal takes just 15 minutes of prep and is on your table in an hour.

• Sear the chicken: Heat a large pot or Dutch oven over medium-high heat and add oil. Season chicken breasts with salt and pepper, then cook for 3 minutes on each side. Transfer to a plate.
• Saute mushrooms and aromatics: Fry mushrooms in butter for about 3 minutes, stirring once. Then toss in garlic, diced onions and celery to saute for another 5 minutes. Add thyme and cook for 30 seconds with a few stirs, then stir in flour until well combined.
• Add broth and vegetables: Pour in the chicken broth, stir, and bring to a boil. Scrape the bottom of the pot to loosen any flavorful bits, then add the cooked chicken, carrots, potatoes, bay leaves, salt and pepper.
• Simmer: Stir, cover, and let the soup come to a boil. Reduce the heat to low, and simmer for 15 minutes. Remove the lid and simmer for an additional 5 minutes to thicken.
• Shred the chicken: Take the chicken breasts out and set them on a plate. Add milk and peas to the pot to cook for 5 minutes while you shred the chicken.
• Finish and serve: Add the shredded chicken back to the pot along with the parsley, stir, and adjust seasonings to taste. Serve hot with biscuits, dinner rolls, or your favorite bread!

Variations

• Dairy free: You can use an unsweetened plant-based milk like almond milk or cashew milk, but they’re lighter and less creamy than whole milk so the soup will be thinner and not as rich.
• Gluten-free: Skip the flour altogether. Instead, make a slurry of 3 tablespoons cold water and 3 tablespoons cornstarch and add to the soup at the end, bring to a boil and let it simmer to thicken.
• Vegetarian: Omit the chicken, add more veggies, and use vegetable broth or stock.
• If not a fan of peas: Swap for green beans cut into 0.5-inch pieces.
• Rotisserie chicken or leftover chicken: You can use shredded or cubed cooked chicken. Just skip the sauteing step, and cook in the broth for 10 minutes versus 15 minutes.
• Use turkey: This is the perfect recipe for using up any leftover turkey from Thanksgiving or Christmas.
• Add more veggies: Add extra flavor and nutrition by including some parsnips, green beans, corn, cauliflower, sweet potatoes, or zucchini.

Serving Ideas

I really enjoyed serving a handful of butter crackers on the side, it’s the perfect little crunch!

But honestly, anything bread-like is a winner here. Biscuits, no yeast dinner rolls, a slice of Greek yogurt bread or cottage cheese bread, or even sourdough croutons would be awesome.

Or you could just keep it simple and serve soup as is, because it’s plenty filling on its own!

How to Store and Reheat

Store: Keep leftovers in an airtight container and in the fridge for up to 5 days.

Reheat: Simmer on low heat with the lid on. It’s always best to reheat only the amount you plan to eat.

Freeze: Soups are great for freezing! Just pop it into an airtight container, leave room for expansion, and set it in the freezer for up to 3 months.

FAQs

More Soup Recipes to Try

• Marry me chicken soup
• Healthy chicken wild rice soup
• Lemon chicken orzo soup

Print

Healthy Chicken Pot Pie Soup

Healthy Chicken Pot Pie Soup is the ultimate comfort food with tender chicken and veggies in a lighter creamy broth. Such an easy one pot meal!

Course Soup and Stew

Cuisine North American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 363kcal

Author Olena Osipov

Equipment

• Large pot

Ingredients

• 1.5 pounds boneless skinless chicken breasts
• 10 medium brown mushrooms sliced
• 2 large garlic cloves minced
• 1 large onion finely chopped
• 5 large celery stalks diced small
• 2 large carrots diced small
• 10 ounces potatoes diced small
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 teaspoon dried thyme
• 1/3 cup flour all-purpose or gluten-free
• 6 cups chicken broth low sodium
• 3 bay leaves
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup milk I use 3.25%
• 1 cup green peas frozen or fresh
• 1/4 cup parsley finely chopped

US Customary – Metric

Instructions

• Preheat large pot on medium-high heat and add oil. Add chicken breasts, sprinkle with salt and pepper and cook for 3 minutes per side. Transfer onto a plate.
• Add butter and mushrooms, saute for 3 minutes, stirring once. Then add garlic, onion and celery. Saute for 5 minutes, stirring occasionally. Add thyme and cook for 30 seconds, stirring a few times. Add flour and stir until combined.
• Add chicken broth, stir and bring to a boil. Scrape the bottom of the pot well and add previously cooked chicken, carrots, potatoes, bay leaves, salt and pepper.
• Stir, cover and bring to a boil. Reduce heat to low and simmer for 15 minutes. Open the lid and simmer for 5 more minutes.
• Remove chicken breasts onto the plate. To the pot, add milk and green peas. Let cook for 5 minutes while you are shredding the chicken with 2 forks.
• Return shredded chicken to the pot along with parsley, stir and adjust any seasonings to taste.
• Serve hot with biscuits, dinner rolls or butter crackers, or anything bread like.

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering on low heat while covered.
• Freeze: Freeze in an airtight container, leaving some room for expansion, for up to 3 months.

Nutrition

Calories: 363kcal | Carbohydrates: 29g | Protein: 35g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 538mg | Fiber: 4g | Sugar: 7g

The post Healthy Chicken Pot Pie Soup appeared first on iFoodReal.com.

Healthy White Chicken Chili recipe is a 30 minute meal with the option of making it 3 different ways. Whether made on the stovetop, in the Instant Pot or a slow cooker, this healthy chicken chili is easy and extremely popular for a reason! Serve with tortilla chips or almond flour cornbread, avocado slices, and your favorite cheese!

A true crowd pleaser just like this buffalo chicken chili, chili with ground chicken and this ground turkey chili recipe.

Soup and stew, no matter where you’re from, will always be comfort food, especially when there’s a chill in the air. I did not grow up in Ukraine eating any kind of chili, especially white chicken chili.

We warmed up every single day with bowls of borscht and healthy chicken noodle soup.

So, chili, in general, is something I’ve learned to love over the years and healthy white chicken chili is a welcome change to the traditional beef chili that I was first introduced to.

Both are hearty, wholesome, and delicious healthy chili recipes, but the creamy, slightly salty, flavorful white chicken chili is a nice way to switch it up!

Why You’ll Love This Recipe

• Lighter meal: This version of a very popular dish is healthier as it doesn’t require any cream cheese or heavy cream. Instead, I use plain Greek yogurt which is high in protein and still gives it that creamy velvety texture.
• Delicious: Made with tender beans, juicy kernels of corn, shredded chicken, green chilies, and a tasty broth infused with tons of delicious flavor and texture. The slightly mashed cooked beans also give it the body and heartiness. It doesn’t skimp on flavor and rivals any gourmet restaurant soup recipe!
• Family friendly recipe: It’s not too spicy, so the kids will have no problem polishing off their bowls.
• Quick to make: The entire recipe comes together in as little as 30 minutes, depending on your cooking method (white chicken chili in crockpot will slow cook longer).
• Easy to make 3 different ways: In the crockpot, on the stovetop or in the Instant Pot. You decide!
• Perfect for meal prep: Leftovers can be kept in the fridge or frozen, so make a big batch and meal prep lunches for the week!

Ingredients for Healthy White Chicken Chili

To make this healthy white chicken chili, you will need just a few simple ingredients.

• Chicken: Boneless skinless chicken breasts come with a lot of meat and are easy to shred once cooked and start falling apart.
• Beans and corn: When cooked, great Northern beans or cannellini beans, are buttery and just melt in your mouth. They add to the creaminess and the juicy corn gives it added texture with a bit of sweetness from the juice. Use frozen corn, quickly cook corn on the cob in Instant Pot or use leftover crock pot corn on the cob.
• Aromatics: Onion and garlic are needed to impart flavor into the entire dish.
• Diced green chilies: A can of this will add not only a bit of heat but flavor too!
• Chicken broth: Look for low sodium broth, if you can. If you’ve got some homemade chicken broth or Instant Pot chicken broth, by all means, use that!
• Herbs and spices: Ground cumin, dried oregano, chili powder, cayenne pepper, salt, and pepper to taste. You can adjust any of these to your preferences. Fresh cilantro is perfect to add some vibrant herbaceous notes or skip all together.
• Yogurt: Plain Greek yogurt adds the thick and rich body that the base of the white bean chicken chili needs without the heaviness of processed cream cheese and heavy cream. Be sure to use yogurt with at least 2% fat.
• Fresh lime juice: The acid from the lime juice is exactly what this chili needs to cut through the creaminess.
• Oil: I use avocado oil because of its heat tolerance and health benefits. Olive oil will work just as well.
• For serving: Tortilla chips, avocado, yogurt, fresh limes.

How to Make White Chicken Chili on the Stove

Here is a quick overview how to make healthy white chicken chili on the stove. Crockpot and Instant Pot versions are down below. Also there is detailed recipe card with all 3 cooking options at the end of this post.

1. Saute veggies with spices: Saute onion and garlic for a few minutes. Then add spices for 30 seconds to allow them to release their flavors. You want to stir at this point constantly to prevent burning.
2. Mash the beans: Mash about 1 cup of white beans with a fork and a bit of water, if necessary. Beans starch will thicken the chili as it cooks. I find mashing beans before rather than after cooking much easier. Especially, because there is no blender to wash.
3. Cook the chili: Then add chicken, broth, green chilies, corn and simmer for 20 minutes. The tight lid on a heavy bottom pot or even better option Dutch oven cooks chili fast.
4. Shred the chicken: You can do it inside the pot with two forks. I like to use meat claws (also great for chicken salad), so I remove chicken and place it on the cutting board and then shred.

• Combine with seasonings: Return chicken to the pot along with lime juice, cilantro, and yogurt. Make sure the stove is off, so the yogurt doesn’t curdle. Your white chicken chili recipe is ready!

Make It in the Crock Pot

The difference between stovetop and crockpot white bean chicken chili is that you have to saute onion, garlic, and spices in the skillet and then transfer them to the slow cooker. And add only 1 cup broth.

1. Cook veggies in a skillet: Saute onion, garlic, and spices in the skillet. Transfer to a large slow cooker.
2. Combine in the slow cooker: Mash 1 cup of beans and add to the slow cooker along with other whole beans, only 1 cup of broth, chicken, and corn.
3. Cook: Cover and cook on Low heat for 6 hours or on High heat for 3 hours.
4. Shred meat and season: Shred chicken and return it to the crockpot along with cilantro, lime juice, and yogurt.

Make It in the Instant Pot

If you know me, you know I am obsessed with Instant Pot recipes. It just makes healthy dinner a reality and so much easier.

I do have an official Instant Pot white chicken chili recipe. However, here is a quick run down:

1. No need to saute: You don’t have to saute the veggies or spices. Food cooked under pressure comes out more flavorful.
2. Add and cook: Just throw everything in the Instant Pot in the order listed in the recipe (please note only 1 cup of broth). Pressure Cook on High pressure for 20 minutes.
3. Quick release, shred, and season: Quick Release the pressure. Shredding the chicken can be done right in the pot because it’s stainless steel. Add cilantro, lime juice, and yogurt.

Variations

• Cream cheese: If cream cheese is what you have on hand and you don’t mind using it, make classic white chicken chili with cream cheese instead of Greek yogurt or in addition to it.
• Using chicken thighs: Instead of chicken breasts, use the same weight of boneless skinless chicken thighs. No changes to the recipe are necessary.
• Leftover cooked chicken: Use leftover store-bought rotisserie chicken or from another recipe. I use Instant Pot shredded chicken breast, Instant Pot chicken breast or even Instant Pot frozen chicken frequently. Add it in the beginning just like when you would add raw chicken. Super flavorful and even easier!
• Using fresh corn on the cob: Scrape off the kernels if you’ve got an abundance of corn from the market or garden.
• No heat: If you want to keep peppers in your soup but none of the kick, swap for sauteed diced bell peppers. Green for savory and red for a sweeter flavor.
• Other spices: Ground coriander is a nice addition to increasing the flavor profile.

Toppings Ideas

When it comes to chili toppings, it is all about personal taste, heat preference and availability. This healthy white chicken chili is mouthwatering and delicious all on its own but that doesn’t mean you can’t load it up with your favorite toppings:

• Cilantro: Never too much but I know some people find it soapy. You can also omit it!
• Yogurt: Or sour cream which is creamier.
• Tortilla chips. Crunchy, crispy, and slightly salty are great for dipping!
• Avocado: If you have a ripe one, dice it or slice it and serve on top.
• Heat: If you can handle the heat, fresh sliced jalapeno with seeds is amazing addition.
• Cheese: Top with shredded cheese for additional cheesiness. Cheddar, Monterrey Jack, and even Parmesan would work. Or crumbled Cotija cheese is a classic!

What to Serve Healthy White Chicken Chili with?

• Serve chili traditionally with some healthy cornbread or healthy cornbread muffins for extra carbs and fiber.
• Make a classic soup and salad combo with simple butter lettuce salad or lettuce salad recipe.
• If you are feeding hungry boys like I am, try a classic soup and sandwich pairing with grilled cheese.
• Have fiesta night with guacamole and pico de gallo!

How to Store and Reheat

Store: This white chicken chili recipe serves 6 people. It was enough for our family of 4 for dinner and then Alex and I finished it for lunch, so you may not have any leftovers for long. But if you do, refrigerate them in an airtight container for up to 5 days.

Freeze: If you’re serving only 1 or 2 people, make the entire batch of chili and freeze any leftovers. Because there is not much dairy, chili will thaw just fine. Freeze in an airtight container for up to 3 months. You can also make this recipe as a freezer meal, following my freezer meals instructions.

Reheat: Thaw in the fridge overnight and then reheat on low heat on the stove, in the slow cooker, or steam in the Instant Pot for 5 minutes. The nice thing about a pressure cooker is that you can thaw chili from frozen.

FAQs

More Healthy Recipes to Try

• Creamy chicken enchilada soup
• Instant Pot turkey chili
• Instant Pot white chicken lasagna soup
• Healthy mac and cheese

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Healthy White Chicken Chili

Healthy White Chicken Chili recipe with chicken, white beans, corn, cumin, and yogurt. Ready in 30 minutes on the stovetop, slow cooker or Instant Pot!

Course Soup and Stew

Cuisine Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 345kcal

Author Olena Osipov

Equipment

• Dutch oven
• Glass bowls
• Measuring tools

Ingredients

• 1.5 pounds boneless skinless chicken breasts 3 medium-large
• 1 small onion diced
• 2 large garlic cloves minced
• 1 tablespoon oil I use avocado oil
• 3 cups chicken broth low sodium
• 2 x 15 ounces cans great Northern beans or cannellini beans drained and rinsed
• 2 cups corn
• 4 ounces can diced green chilies
• 1 teaspoon cumin ground
• 1/2 teaspoon oregano
• 1/2 teaspoon chili powder
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 small bunch cilantro finely chopped
• 1/2 cup plain or Greek yogurt fat 2%+
• 1 lime juice of
• Tortilla chips, avocado, more yogurt, limes for serving

US Customary – Metric

Instructions

Stovetop Healthy White Chicken Chili

• Preheat large dutch oven or heavy bottom pot on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally. Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.
• In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
• Transfer to the pot along with chicken broth, remaining whole beans, corn, green chilies and chicken breasts. Cover, bring to a boil, reduce heat to low-medium and simmer for 20 minutes.
• Turn off the heat. Remove chicken and shred with 2 forks or meat claws. Return chicken to the pot along with lime juice, cilantro and yogurt.
• Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

Slow Cooker Healthy White Chicken Chili

• Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally. Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly. Transfer to a large slow cooker.
• In a small bowl, add about 1 cup of beans and mash with a fork. Transfer to the slow cooker along with only 1 cup broth, remaining whole beans, corn, green chilies and chicken breasts. Cover and cook on Low for 6 hours or on High for 3 hours.
• After follow the steps like in the stovetop version above.

Instant Pot Healthy White Chicken Chili

• In a small bowl, add about 1 cup of beans and mash with a fork.
• To 6 or 8 quart Instant Pot, add ingredients in the following order: garlic, onion, corn, whole and mashed beans, chicken breasts, green chiles, cumin, oregano, chili powder, cayenne pepper, salt, pepper and only 1 cup broth. Do not stir.
• Close the lid, set pressure vent to Sealing and Pressure Cook on High or Manual for 20 minutes. Release pressure using Quick Release method by turning pressure valve to Venting position immediately after cooking.
• Open the lid, remove chicken and shred with 2 forks or meat claws. After follow the steps like in the stovetop version above.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
• Diced green chilies substitute: Canned diced green chilies are usually not spicy. You can skip diced green chilies all together and use more cumin and maybe coriander would be nice too. Or add sauteed bell pepper.
• Rotisserie chicken: Yes, you can use shredded rotisserie chicken. Add it in the beginning just like when you would add raw chicken – more flavor.
• Cream cheese: Add 2-3 ounces with yogurt or in place of it, if you wish. I do add it to my Instant Pot white chicken chili.

Nutrition

Serving: 1.5cups | Calories: 345kcal | Carbohydrates: 40g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 664mg | Fiber: 10g | Sugar: 5g

The post Healthy White Chicken Chili appeared first on iFoodReal.com.

Marry Me Chicken Soup is a creamy, one pot meal with 41 grams of protein and all the sun-dried tomato, Parmesan, and herb flavors you love from the viral classic, now in a cozy soup!

Love creamy chicken soup? Try my creamy chicken wild rice soup and creamy chicken enchilada soup.

I started with marry me chicken, then gave it a veggie twist with marry me cauliflower, and now we’re here with marry me chicken soup because it’s major soup season time!

If you haven’t heard, marry me chicken is a viral dish that’s so good, whoever tries it will want to marry you. Seriously, one spoonful of these flavors, and anyone might just propose, or at least ask for seconds!

Why You’ll Love This Recipe

• Deceptively easy: Looks fancy, tastes indulgent but is so simple to make.
• One pot loaded with protein: 41 grams of protein with easy cleanup for a hearty, fuss-free meal.
• Lighter: Unlike other recipes, we only use 1/4 cup of cream which we found plenty to keep it creamy without feeling heavy.
• Viral flavor combo: Tender chicken and flavors so good they’ve taken the internet by storm.

Ingredients for Marry Me Chicken Soup

The ingredient list might look a bit long, but it’s packed with familiar “marry me” staples and kitchen must-haves.

• Chicken: I like to use boneless skinless chicken breasts because this soup is creamy with cream but you can also use chicken thighs. Please see variations for detailed cooking instructions with rotisserie chicken or any leftover chicken.
• Vegetables: Onion, carrot matchsticks or a large chopped carrot, and fresh baby spinach.
• Sun-dried tomatoes: Use sun dried tomatoes in oil or dried. For dried, rehydrate with hot water for 10 minutes and drain. I find there is no difference in taste but the ones packed in oil are more convenient because they are softened.
• Garlic: Fresh garlic really packs the best flavor.
• Tomato paste: Adds depth and helps thicken the soup.
• Chicken broth: The rich base of the soup. Use good quality, low sodium broth or homemade chicken broth for the best flavor.
• Pasta: I recommend using ditalini pasta or any small shaped pasta because it holds its shape better, doesn’t soak up too much liquid, and cooks faster.
• Heavy cream: A small amount is all you need to add that creamy goodness. You can also use half and half, if you prefer.
• Parmesan cheese: Parmesan adds a cheesy saltiness and makes the soup a bit thicker and creamier. For the best results, use freshly grated Parmesan from a block instead of pre-grated.
• Spices: Salt, pepper, Italian seasoning, and red pepper flakes.
• Oil: Olive oil or avocado oil for frying.
• Fresh herbs: Finely chopped parsley or basil for garnish.

How to Make Marry Me Chicken Soup

To make this easy marry me chicken soup recipe, grab your large pot or Dutch oven and follow these simple steps.

• Saute veggies and chicken: Heat a large pot on medium-high heat and add oil. Toss in the carrots, onion, and garlic, and cook for about 3 minutes, stirring now and then. Add the chicken and cook for another 3 minutes.
• Add the flavors: Stir in the tomato paste, sun-dried tomatoes, chicken broth, Italian seasoning, salt, pepper, and red pepper flakes. Bring to a boil, then reduce the heat to low and let it simmer for 10 minutes.
• Cook the pasta: Add the pasta, stir, then cover and let it simmer for another 10 minutes, mixing a few times.
• Finish the soup: Add in the heavy cream, Parmesan cheese, and spinach. Cover the pot, turn off the heat, and let the soup sit for 5 minutes. Garnish with parsley or basil and serve hot.

Variations

• Rotisserie chicken: Saute the veggies as the recipe directs, but skip the raw chicken. Add the pasta right away and let it simmer, cutting out the 10 minute chicken cooking step. Then, add 2-4 cups shredded rotisserie chicken at the end just to warm through.
• Vegetarian: Skip the 10 minutes of cooking chicken step and add 1-2 15 ounces cans of white beans or garbanzo beans, or add crumbled firm tofu.
• White wine: Add 1/4 cup white wine to the broth, it adds a bit of acidity and depth. A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best in soup.
• More flavor: Add a spoonful of pesto at the end.
• More vegetables: Stir in up to 2 cups diced zucchini, celery, bell peppers, or mushrooms. You can also replace spinach with kale.

Serving Suggestions

This is truly a one pot meal and all you really need is bread on the side, whether it’s store-bought or homemade. Some are even high in protein making it a perfect pairing!

• Greek yogurt bread
• Cottage cheese bread
• No yeast dinner rolls
• Quinoa bread
• Almond flour bread
• Ukrainian garlic bread
• Almond flour cornbread or healthy cornbread muffins

How to Store and Reheat

Store: Transfer any leftovers to an airtight container and store in the fridge for up to 5 days.

Reheat: Pour the amount you want into a pot, cover, and let it simmer on low.

Freeze: Freeze in a freezer-safe container, leaving some space for expansion, for up to 3 months.

FAQs

More “Marry Me” Recipes

• Marry me chicken pasta
• Marry me chicken meatballs

More Hearty Soup Recipes to Try

• Instant Pot white chicken lasagna soup
• Healthy chicken pot pie soup
• Lemon chicken orzo soup

Print

Marry Me Chicken Soup

Marry Me Chicken Soup is a creamy, one pot meal with 41 grams of protein and all the sun-dried tomato, Parmesan, and herb flavors you love from the viral classic!

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Resting Time 5 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 442kcal

Author Olena Osipov

Equipment

• Large pot

Ingredients

• 3 large boneless skinless chicken breasts cut into 1 inch pieces
• 1 cup carrot matchsticks or 1 large carrot, finely chopped
• 1 medium onion finely chopped
• 3 large garlic cloves minced
• 3 tablespoons tomato paste
• 1/3 cup sun dried tomatoes in oil drained and thinly sliced
• 10 cups chicken broth low sodium
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon red pepper flakes
• 1 cup ditalini pasta or any small shaped pasta
• 1/3 cup heavy cream or half and half
• 1/2 cup Parmesan cheese freshly grated
• 2 handfuls baby spinach
• 1 tablespoon oil for frying
• 2 tablespoons parsley or basil finely chopped, for garnish

US Customary – Metric

Instructions

• Preheat large pot on medium-high heat and add oil. Add carrots, onion and garlic. Saute for 3 minutes, stirring occasionally. Add chicken and saute for another 3 minutes.
• Add tomato paste, sun dried tomatoes, chicken broth, Italian seasoning, salt, pepper and red pepper flakes. Stir, bring to a boil, reduce heat to low and simmer for 10 minutes.
• Add pasta, stir, cover and simmer for another 10 minutes, stirring a few times.
• Add heavy cream, Parmesan cheese and spinach. Stir, cover, turn off heat and let soup sit for 5 minutes.
• Garnish with parsley or basil and serve hot.

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering on low heat while covered.
• Freeze: Freeze in an airtight container, leaving some room for expansion, for up to 3 months.

Nutrition

Calories: 442kcal | Carbohydrates: 35g | Protein: 41g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 631mg | Fiber: 3g | Sugar: 5g

The post Marry Me Chicken Soup appeared first on iFoodReal.com.

Beef Barley Soup is flavorful and hearty one pot meal with tender beef, barley, fresh vegetables and deliciously seasoned broth. Easy, satisfying soup on a cold day!

Our other beef soup favorites include this Instant Pot beef barley soup, vegetable beef soup and easy beef stew.

Soups are busy people’s food! You make a pot and eat for days. And this beef barley soup is an epitome of comfort food which is perfect for right now!

Originally posted in 2020, I updated this soup recipe to incorporate the classic browned tender chunks of beef in thick and hearty tomato paste infused beef broth.

It turned out extremely delicious, especially when served with my no yeast dinner rolls! We truly enjoyed this dinner on a cold, windy night when the power went out.

Previous recipe used 1 pound of ground beef and no tomato paste, and you can still do that by following the notes in recipe card below.

Why You’ll Love This Recipe

• Comforting: There is nothing better than a soup with tender beef pieces in a thickened with barley and starchy potatoes broth. It’s always a welcome change to chicken soup recipes in our house!
• Filling: There is protein, carbohydrates and lots of fiber to keep the bellies full for hours.
• Easy recipe: While ingredients list and cook times are longer, they are all simple and there is lots of idle time. We also go over substitutions in the Variations section below.
• Freezer friendly: Soup leftovers freeze and thaw very well in the fridge for up to 3 months.

Ingredients for Beef Barley Soup

• Beef: I prefer to use chuck roast, rump roast or sirloin tip roast. Just because it is widely available and contains less fat than oxtail or short ribs. You can also purchase beef stew meat, which saves time on prep.
• Barley: Feel free to use pearl, pot or hulled barley. The only difference is nutrition and cooking times, with pearl barley being most refined and hulled barley with the bran intact.
• Vegetables: Veggies used in classic soups like onion, garlic, carrots, potatoes and celery create a flavor base for meat and broth.
• Beef broth: I personally think beef broth is a must for a beef barley soup, but if in a pinch I would use chicken broth or vegetable broth. Taste will be a bit less beefy, but it works. Water works too, you might cook soup a bit longer or add more seasonings.

How to Make Beef and Barley Soup

This time I used my beloved large pot but Dutch oven is my other favorite to cook soups and stew in!

• Brown the beef: Make sure pot and oil are hot. Add beef in a single layer and cook undisturbed for 4 minutes, stir once and cook another 4 minutes. Not every piece will be browned and caramelized and some juices will accumulate, but even half browned meat is great! Transfer to a plate.
• Cook the vegetables: Saute onion, garlic, carrots and celery until browned a bit and fragrant. Then add dried thyme and cook for 30 seconds as heat helps release its natural oils. Add tomato paste and incorporate it for a smooth texture soup.
• Simmer the soup: Add previously cooked beef, broth, barley, bay leaves, salt and pepper and bring soup to a boil. Then you want to simmer soup for 30 minutes covered to cook ingredients through, and for another 15 minutes uncovered to thicken the soup.
• Let soup rest and add parsley: Every soup or stew tastes better once it sits. Do so for 5 minutes and add parsley. That’s it!

Variations

• Using leftover beef: Shredded or chopped cooked leftover beef from Instant Pot pot roast or sirloin tip roast is great. Skip the browning meat step and simmer soup for the same amount of time.
• Ground beef: It cooks a bit faster and is more affordable than beef stew meat, and sometimes that’s all you have. If you use lean hamburger, you can drain excess fat after sauteing. Meat doesn’t have to be cooked through, just small pieces are welcome to end up in every spoonful.
• If you don’t love thyme: Use dried oregano, dried rosemary or dried basil.
• For mushroom lovers: Saute 1 cup of sliced brown mushrooms before browning other vegetables.
• To make this soup in Instant Pot: Saute beef first, then pressure cook with all other ingredients (but use only 6 cups of broth) on High pressure for 10 minutes. Wait 20-30 minutes to avoid splatters and then release remaining pressure, if any.
• To cook in slow cooker: Brown meat and saute veggies separately in a skillet, and then slow cook all ingredients together for 4 hours on High heat or 8 hours on Low heat. That is when chewy hulled barley comes in handy, it won’t be as mushy as pearled barley.

Serving Ideas

Beef and barley soup goes well with crusty bread like baguette, higher in protein Greek yogurt bread or cottage cheese bread. This time I made no yeast dinner rolls which are so easy to make even on a weeknight.

Serve with a simple side salad like lemon kale salad or butter lettuce salad.

For extra vegetables, pair with roasted butternut squash or roasted cauliflower.

How to Store and Reheat

Store leftovers: Refrigerate cooled soup in an airtight container for up to 5 days.

Reheat by simmering on low heat in the pot on the stove.

Freeze: Freeze soup in an airtight container, leaving room for expansion, for up to 3 months. Thaw in the fridge overnight or on the countertop for 4-6 hours.

FAQs

More Soup Recipes to Try

• Beef quinoa stew
• Stuffed bell pepper soup
• Split pea soup
• Borscht
• Chicken stew

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Beef Barley Soup

Beef Barley Soup is flavorful and hearty one pot meal with tender chunks of beef, barley, fresh vegetables and deliciously seasoned broth. Perfect for cold days!

Course Soup and Stew

Cuisine North American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 411kcal

Author Olena Osipov

Equipment

• Large pot

Ingredients

• 1.5 pounds chuck, sirloin tip or rump roast fat trimmed, cut into 1 inch pieces
• 1 large onion finely chopped
• 2 large garlic cloves minced
• 2 large carrots chopped or 1 cup carrot matchsticks
• 3 large celery stalks finely chopped
• 3 large potatoes cubed
• 1/2 teaspoon dried thyme
• 2 tablespoons tomato paste low sodium
• 8 cups beef broth low sodium
• 1 cup barley pearl, pot or hulled barley
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 bay leaves
• 2 tablespoons olive oil divided
• 1/4 cup parsley finely chopped

US Customary – Metric

Instructions

• Preheat large pot on high heat and swirl 1 tablespoon of oil to coat. Add beef in a single layer and cook for 8 minutes, stirring once and allowing to brown a bit. Transfer to a large plate and set aside.
• Return pot to medium-high heat and add remaining 1 tablespoon of oil. Add onion, garlic, celery, carrots, and saute for 5 minutes, stirring occasionally.
• Add thyme and cook for another 30 seconds, stirring a few times. Add tomato paste and stir to incorporate.
• Add previously cooked beef, beef broth, potatoes, barley, salt, pepper and bay leaves. Stir, cover and bring to a boil. Reduce heat to low and simmer for 30 minutes. Remove the lid and simmer for another 15 minutes or until barley is cooked (hulled barley cooks longer).
• Turn off heat and let soup sit for 5 minutes. Add parsley, stir and adjust any seasonings or consistency with broth to taste, if necessary.
• Serve hot with a slice of toasted bread or dinner rolls.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Reheat by simmering on low heat in the pot on the stove or in a microwave. 
• Freeze: Cool soup and freeze in airtight containers, leaving some room for expansion, for up to 3 months.

 

Recipe updated in 2024. Previous recipe used 1 pound ground beef instead and no tomato paste without any other changes. 

Nutrition

Serving: 1.5cups | Calories: 411kcal | Carbohydrates: 46g | Protein: 25g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 469mg | Fiber: 8g | Sugar: 3g

The post Beef Barley Soup appeared first on iFoodReal.com.

Healthy Broccoli Cheddar Soup is thick and creamy without heavy cream or flour. Loaded with vegetables and ready in 30 minutes, it’s a staple winter soup recipe in our house!

Cozy soups like this broccoli feta soup and creamy butternut squash soup are our favorites when it’s cold and dark outside.

Healthy broccoli cheddar soup made silky smooth using only simple real food ingredients. Originally posted in 2017, I have re-tested the recipe and updated it with new photos. Then served with no yeast dinner rolls and I had one happy family!

I think the best part is that everyone can load up their own bowl with as much cheddar cheese as they like.:)

Why You’ll Love This Recipe

• Lightened up broccoli cheddar soup: Once blended this soup looks at tastes just like any fast food joint broccoli cheese soup. Just so much healthier and better for you!
• Chock full of vegetables: Not that I’m against flour, butter, cheese and heavy cream in moderation. But the fact that we can replace them with 13 cups of vegetables is mind blowing to me!
• Easy to make: Sometimes healthified recipes are labor intensive. We don’t do that on iFoodReal. This soup is a true one pot meal, ready in 30 minutes and using very simple ingredients.
• No flour: I decided not to make the roux and instead puree starchy vegetables to make soup creamy. So it’s perfect for gluten-free diet followers.

Ingredients for Healthy Broccoli Cheddar Soup

This is just a photo overview. Full recipe card is located below.

• Broccoli: You will need 2 heads of finely chopped fresh broccoli, no stalk.
• Butternut squash: This bright orange colored vegetable makes soup yellow and adds body.
• Potatoes: Starchy potatoes eliminate the need to use flour and thicken this cream of broccoli soup.
• Onion and garlic: Sauteed in butter for a major flavor boost.
• Broth: If you want a vegetarian soup, use low sodium vegetable broth. Otherwise, low sodium chicken broth is absolutely fine.
• Milk: You can use any milk but keep in mind higher fat % milk will make soup more creamy. I used 3.25% milk. You can use any plant-based milk like unsweetened almond milk etc.
• Cheddar cheese: Use flavorful cheese like sharp cheddar. Since we are using such a small amount, cheese has to be flavorful.
• Salt and pepper.

How to Make Healthy Broccoli Cheddar Soup

I like to use a Dutch oven or a large pot you can saute in. It makes it a one pot meal!

• Sauté onion, garlic and carrots in melted butter in well preheated pot on medium heat. Do so for about 5 minutes or until fragrant and softened a bit.
• Add remaining ingredients: Add cubed butternut squash and potatoes, chopped broccoli, broth, milk, salt, pepper and cook covered for 10 minutes, after bringing it to a boil. Just until veggies have softened to puree easily.
• Puree the soup: Using an immersion blender, puree the soup right in a pot until desired consistency.
• Add cheese: Add cheddar and stir until melted.

Serving Suggestions

I like to make a batch of soup and freeze for easy lunches. For lunch, I like to enjoy broccoli cheddar soup with crusty and higher in protein bread like Greek yogurt bread or cottage cheese bread.

For dinner, you can serve it with simple cottage cheese flatbread wrap to up the protein in a meal. Or with healthy tuna melt and a side salad.

How to Store and Reheat

As a mom, I love hearty soups because they refrigerate very well for days. If I have soup in the fridge, I have an answer to the kids’ “I’m hungry” right away.

Store and reheat: Soup will last 5 days in the fridge. Reheat in a small pot over low-medium heat.

Freeze: You can freeze soup for up to 3 months. Because all vegetables are blended and the base is not heavy on dairy, once thawed it will look and taste just like fresh.

FAQs

More Favorite Broccoli Recipes

• Healthy broccoli salad
• Healthy chicken broccoli casserole
• Crustless broccoli quiche
• Broccoli and penne pasta

More Soup Recipes to Try

• Vegetable soup
• Healthy chicken pot pie soup

Print

Healthy Broccoli Cheddar Soup

Healthy Broccoli Cheddar Soup is thick and creamy without heavy cream or flour. Loaded with vegetables and ready in 30 minutes.

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 237kcal

Author Olena Osipov

Equipment

• Large pot
• Immersion blender

Ingredients

• 2 large garlic cloves minced
• 1 medium onion finely chopped
• 1 cup carrots shredded or 2 medium carrots, chopped
• 4 cups butternut squash cubed
• 3 cups potatoes cubed
• 6 cups broccoli 2 heads, coarsely chopped
• 2 tablespoons butter
• 4 cups vegetable broth low sodium
• 2 cups whole milk or any milk
• 1 1/4 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups cheddar cheese shredded

US Customary – Metric

Instructions

• Preheat large heavy bottom pot or Dutch oven on medium heat and melt butter. Add garlic, onion, and carrots, then cook for 5 minutes, stirring occasionally.
• Add butternut squash, potatoes, broccoli, vegetable broth, milk, salt and pepper. Cover, bring to a boil, then reduce heat to low and simmer for 10 minutes.
• Turn off heat. Using an immersion blender, puree soup until smooth. Add cheese and stir until cheese has melted.
• Serve hot sprinkled with more cheese.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Nutrition

Serving: 1.5cups | Calories: 237kcal | Carbohydrates: 30g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 648mg | Fiber: 5g | Sugar: 4g

The post Healthy Broccoli Cheddar Soup appeared first on iFoodReal.com.

Aromatic Instant Pot Chicken Tortilla Soup is everything you love about Mexican food in a
one pot meal ready in 30 minutes. Delicious and healthy, it’s loaded with juicy chicken, tender veggies and crispy tortillas!

Love Instant Pot like us? Try Instant Pot white chicken chili or Instant Pot taco soup.

Making a big pot of one of my Instant Pot soup recipes like this Instant Pot chicken tortilla soup comes in handy when I’m feeding my hungry husband and 2 hockey playing boys.

If you don’t have the Instant Pot, you can make this healthy chicken tortilla soup on the stovetop or in a crockpot instead. As the flavors settle overnight in the fridge, enjoy it even more the next day for a quick lunch or easy dinner!

Love soup? You might also like my Instant Pot Thai chicken soup or similar creamy chicken enchilada soup.

Why You’ll Love This Recipe

• Major flavor: This soup has boldly spiced broth mixed with tender chicken, chunky beans and corn, crispy tortilla strips, and creamy avocado.
• On your table in 30 minutes: Which makes it a perfect weeknight dinner or a weekend soup to ward off the chills!
• Easy to make: Other than a bit of sauteing, you just dump majority of chicken tortilla soup ingredients in Instant Pot and walk away. You can even shred chicken right inside the pot! Also a one pot meal makes for easy cleanup.
• Leftovers and freezer friendly: It’s one of those soup recipes when the flavor gets better as the soup sits. Freezing it means you can have it again in a few weeks!

Ingredients for Instant Pot Chicken Tortilla Soup

• Chicken: Boneless skinless chicken breasts, chicken thighs, or any part of chicken works. Either way, the recipe stays the same!
• Black beans: I use Instant Pot black beans that have been batch cooked or sometimes I cook dried beans on the stove. You can also use Instant Pot kidney beans or pinto beans. Canned beans work as well, just be sure to buy low sodium or no salt added beans.
• Corn: I use frozen corn and no need to thaw it. Canned corn that has been drained works too.
• Tomato sauce: You can also use passata or crushed tomatoes. It is the same tomato sauce with a different name based on your location. Or pulse diced tomatoes in a blender.
• Chicken broth: Here is how to make chicken broth or Instant Pot chicken broth recipe. If you don’t have broth on hand, just use water and add more spices to taste. I have done this many times.
• Chipotle in adobo sauce: Look for it in small cans in the International food section. Replace with smoked paprika or extra chili powder to taste.
• Cumin and chili powder: A traditional combination of spices in Mexican cuisine.
• Tortillas: I recommend using corn tortillas rather than flour tortillas for the best texture. You can also use corn tortilla chips to thicken the soup and for serving.

How to Make Chicken Tortilla Soup in Instant Pot

• Saute the garlic and combine ingredients: Saute garlic in oil right in the Instant Pot. Add half of the tortilla strips, chicken, corn, black beans, chipotle in adobo, cumin, chili powder, chicken broth, tomato sauce, salt, and pepper. Don’t stir.
• Cook the soup: On the Instant Pot Duo, press Pressure Cook and select High pressure, and on Instant Pot Lux press Manual button for 20 minutes.
• Saute the other half of tortilla strips: I find the pan on the stovetop yields crispier tortilla strips that don’t break. This is for garnish. You can add a bit of crushed garlic as well.
• Shred the chicken: After soup is done cooking, do the Quick release (after 5 minutes) or Natural release to release remaining pressure. Open the lid and shred chicken with 2 forks right in the pot. Stir to combine and we are ready to top off the soup with our favorite garnishes.

Toppings Ideas

• Tortilla strips: Fry the other half in a separate ceramic non-stick skillet while your Instant Pot chicken tortilla soup is cooking. Crispy tortilla strips add such a fun contrasting texture!
• Or simply use tortilla chips: Scooping up some soup on a crunchy chip is also a bonus!
• Lime: A squirt or drizzle of lime adds a vibrant citrus finish that is amazing.
• Cilantro: Or parsley, or green onions.
• Red onion: Sweeter than white onion, and very popular in Mexican-inspired cuisine. It’s not too pungent but adds great taste and a slightly crispy component.
• Avocado: Sliced or diced avocado on top adds a creaminess without adding any dairy.
• Sour cream, Greek yogurt, and freshly shredded cheese: If you’re not concerned about keeping it dairy-free, add some of this good stuff.

How to Store and Reheat

Store: Refrigerate leftovers in an airtight container or right in the pot with a lid for up to 5 days.

Freeze: This chicken tortilla soup is freezer-friendly because there are no tender vegetables. Freeze cooked and cooled down soup leftovers in an airtight container or resealable silicone bags leaving room for expansion for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.

Reheat: Reheat the amount of soup you will consume at that time by simmering on low heat in a pot. Shouldn’t take more than 5-7 minutes. For quick thawing, place frozen soup into a pot and simmer on low, covered, and stir occasionally.

FAQs

More Instant Pot Soup Recipes to Try

• Instant Pot chicken rice soup
• Instant Pot chicken noodle soup
• Instant Pot chicken wild rice soup
• Instant Pot Thai chicken soup
• Instant Pot white chicken lasagna soup

Print

Instant Pot Chicken Tortilla Soup

Aromatic Instant Pot Chicken Tortilla Soup is everything you love about Mexican food in a one pot meal, ready in 30 minutes. Delicious and healthy!

Course Soup and Stew

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 363kcal

Author Olena Osipov

Equipment

• Instant Pot
• Ceramic skillet

Ingredients

• 8 small corn tortillas cut into thin strips
• 2 tablespoons avocado oil divided
• 4 large garlic cloves minced
• 1 pound boneless skinless chicken breasts or chicken thighs
• 15 ounces can low sodium black beans rinsed & drained
• 1 1/2 cups corn fresh or frozen
• 4 cups chicken broth low sodium
• 2 15 ounces cans tomato sauce low sodium
• 2 tablespoons chipotle in adobo sauce minced
• 1 teaspoon cumin ground
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Avocado, red onion, cilantro and lime for garnish

US Customary – Metric

Instructions

• On Instant Pot, press Saute and wait until display says Hot. Add 1 tablespoon of oil and garlic; saute for about 1 minute. Press Cancel.
• Add half of tortilla strips, chicken, black beans, corn, broth, tomato sauce, chipotle in adobo, cumin, chili powder, salt and pepper.
• Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes.
• While soup is cooking, preheat large ceramic non-stick skillet on medium heat and swirl remaining 1 tablespoon of oil to coat. Add tortilla strips and cook for 5-7 minutes or until crispy, stirring occasionally. Or skip this step and use tortilla chips.
• After Instant Pot has finished cooking, release pressure immediately or let it subside on its own. Open the lid and shred chicken with 2 forks right in the pot. Stir to combine.
• Serve soup hot with tortilla strips and garnishes.

Video

Notes

• Store: Refrigerate in an airtight container or right in the pot for up to 5 days. Reheat amount you will consume at that time by simmering on low heat in a pot for 5-7 minutes. 
• Freeze: Freeze in a glass container or resealable silicone bags leaving room for expansion for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.
• Instant Pot size: 3 quart Instant Pot half the ingredients but keep same cooking time. In 8 quart Instant Pot you can double the recipe, keep same cook time.
• Sauteing tortilla strips: I tried to saute them for more flavor in my 8 quart Instant Pot and they stuck badly – I would worry about Burn. But my 6 quart, sautes better. So, if you can – saute them all in there, if not – saute garnish part on a skillet.
• You can use frozen chicken: Cooking time will not change. Your Instant Pot will take a few minutes longer to come to pressure. If using a couple of chicken breasts, make sure they are separated.

 

Nutrition

Serving: 2cups | Calories: 363kcal | Carbohydrates: 38g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1257mg | Fiber: 7g | Sugar: 6g

The post Instant Pot Chicken Tortilla Soup appeared first on iFoodReal.com.

Easy Lamb Stew Recipe with fall-apart lamb and hearty vegetables slowly cooked in a delicious rustic broth. It’s everything you need on a cold day!

Other favorite lamb recipes are these braised lamb shanks and boneless leg of lamb recipe.

I am a huge fan of lamb! A luscious meat with a sweet, tender and juicy flavor.

It’s often reserved for special occasions, but just like my easy beef stew and Instant Pot beef stew, this lamb stew recipe is a cold season staple in our house!

Easy to make in a Dutch oven, Instant Pot, or slow cooker, it’s a true one pot meal and a classic comfort dinner your entire family will enjoy!

Ingredients for Lamb Stew

This stew recipe is full of wholesome, simple ingredients. The list may seem long, but after 10 minutes of prep, let it simmer for a delicious dish with layers of flavor.

• Boneless lamb shoulder: 2-3 pounds of boneless leg of lamb or boneless lamb shoulder work best for stewing. You’ll want to remove the mesh, trim any fat and tough tissues before cutting the meat into 1.5 inch pieces.
• Potatoes: Baby potatoes will keep their shape better and don’t need to be cut, keeping the prep time down. Yellow potatoes, red potatoes, and Yukon gold potatoes can also be used. Russet potatoes are good if you like more of a hearty stew.
• Other veggies: Carrots, celery, onion, and brown mushrooms add body to this nourishing meal.
• Oil and Garlic: Olive oil and minced garlic are used for sautéing.
• Spices and herbs: The rustic blend of dried oregano, dried thyme, salt, ground black pepper, and bay leaves add aroma and flavor.
• Tomato paste and beef broth: Adds a rich flavor to the gravy-like broth. Try to use low sodium for both. If yours are not, add less salt.
• Red wine: Any good red wine like cabernet sauvignon, shiraz, malbec or merlot will work.
• Worcestershire sauce: A secret ingredient for extra savory flavor. In a pinch, you can substitute soy sauce.

How to Make Lamb Stew Recipe

Follow these step-by-step instructions. I highly recommend to use a heavy ceramic or cast iron Dutch oven. It retains the heat well and works best for the stewing cooking method.

• Season the lamb: Preheat your large Dutch oven on medium-high heat and add 1 tablespoon of olive oil. Meanwhile, season lamb chunks with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper.
• Sear the lamb: Working in batches, add half the lamb to the pot and cook until golden brown, for about 7 minutes stirring a few times. Then transfer to a large plate and repeat with the remaining lamb.
• Sauté the vegetables: To the pot, add remaining 1 tablespoon of olive oil. Then add onion, celery and minced garlic. Sauté until translucent, stirring occasionally. Sprinkle in the oregano and thyme and sauté for another 30 seconds, stirring constantly. 
• Combine tomato paste and mushrooms: Add tomato paste and stir with vegetables until incorporated. This step helps give it a smooth consistency. Add mushrooms and stir.

• Make the broth and add the lamb: Add beef broth, red wine, Worcestershire sauce, bay leaves, and remaining salt and black pepper to the pot. Then add the previously browned lamb and stir.
• Let it simmer: Cover pot with the lid and bring to a boil. Reduce heat to low and simmer for 1.5 hours or until lamb is fork tender.
• Add remaining vegetables: Add potatoes and carrots to the Dutch oven. Stir and simmer for about 25 minutes or until potatoes are fork tender.
• Rest the stew: Turn the burner off and let the lamb stew sit in the pot covered for about 10 minutes. Serve hot, garnished with fresh parsley if you wish.

Serving Suggestions

With a house full of growing children, sometimes we need a little extra for those healthy appetites. We like to pair our stew with oven roasted asparagus, my favorite spinach salad or simple butter lettuce salad.

You can also serve lamb stew on top of Instant Pot white rice or Instant Pot brown rice for an extremely comforting meal.

Having a basket of crusty bread, higher in protein Greek yogurt bread or Irish soda bread is perfect for sopping up the remaining gravy.

How to Store and Reheat

Store: Store any stew leftovers in an airtight container for up to 5 days in the refrigerator.

Freeze: I personally do not freeze stew because I do not like the texture of thawed potatoes. However, you can freeze it in an airtight, freezer-safe container or resealable silicone bag for up to 3 months. Make sure to thaw in the fridge overnight or on the counter for 6 hours before reheating.

Reheat: Reheat desired amount by simmering in small pot on low heat.

FAQs

More Stew Recipes

• Chicken stew
• Chicken chickpea stew
• Ground turkey stew
• Beef stew

More Lamb Recipes to Try

• Fried lamb chops
• Air fryer lamb chops
• Lamb loin chops
• Leg of lamb recipe

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Lamb Stew Recipe

Easy Lamb Stew Recipe with fall-apart lamb and hearty vegetables slowly cooked in a delicious rustic broth.

Course Main Course

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 8 servings

Calories 274kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 2-3 pounds boneless lamb shoulder trimmed of excess fat
• 2 pounds baby potatoes
• 2 large carrots cut in large chunks
• 3 large celery stalks chopped
• 1 large onion chopped
• 3 large garlic cloves minced
• 2 tablespoons olive oil extra virgin
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon salt divided
• 1 teaspoon ground black pepper divided
• 3 ounces tomato paste low sodium
• 8 ounces brown mushrooms
• 3 cups beef broth low sodium
• 3/4 cup red wine
• 1 tablespoon Worcestershire sauce
• 3 bay leaves

US Customary – Metric

Instructions

• Preheat large Dutch oven on medium-high heat and add 1 tablespoon of olive oil. Season lamb with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper. Add half of the lamb to the pot and cook until golden brown, for about 7 minutes and stirring just a few times. Transfer to a large plate and repeat with remaining lamb.
• Add remaining 1 tablespoon of olive oil and add onion, celery and garlic. Saute until translucent, stirring occasionally. Then add oregano and thyme, and saute for another 30 seconds, stirring constantly. Add tomato paste and stir with vegetables until incorporated. Add mushrooms.
• Add beef broth, red wine, Worcestershire sauce, bay leaves, remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, previously browned lamb and stir.
• Cover pot with a lid and bring to a boil. Then reduce heat to low and simmer for 1.5 hours or until lamb is fork tender.
• Add potatoes and carrots, stir and simmer for 25 minutes or until potatoes are fork tender.
• Turn off heat and let lamb stew stand in a pot covered for about 10 minutes. Serve hot, garnished with parsley if you wish, and a slice of Irish soda bread.

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering in small pot on low heat.
• Freeze: You can freeze the stew but I personally do not like thawed potatoes texture. Freeze in an airtight container or resealable silicone bags  for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.

Nutrition

Serving: 2cups | Calories: 274kcal | Carbohydrates: 28g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 421mg | Fiber: 4g | Sugar: 5g

The post Lamb Stew Recipe appeared first on iFoodReal.com.

Other soup season favorites include this healthy chicken tortilla soup and Instant Pot chicken tortilla soup.

I decided to make this chicken enchilada soup naturally creamy this time.

Now, I do love making soups and stews creamy with a little bit of cream cheese or cream and Greek yogurt, a great example would be my healthy white chicken chili and marry me chicken soup. But this time, I just pureed the broth with the veggies!

From there, it’s totally up to you how you want to make it creamy. It’s very easy to do up to your personal taste!

Why You’ll Love This Recipe

• One pot meal: All ingredients are sauteed and cooked right in the same pot.
• Highly customizable: Make it as mild or spicy as you want, switch up the beans and veggies, and load on your favorite toppings.
• As much protein as carbs: Each bowl serves up 24 grams of protein and 23 grams of complex carbohydrates.
• Delicious: This soup has all the bold enchilada flavors. And it’s gluten free too!

Ingredients for Chicken Enchilada Soup

All the classic enchilada ingredients come together for spoonful after spoonful of chunky, flavorful comfort.

• Chicken: You’ll need 3 large boneless skinless chicken breasts. You can also use leftover shredded chicken or stir in some rotisserie chicken.
• Jalapeno: Seeded and diced. Taking out the seeds helps reduce the heat while still keeping that delicious jalapeno flavor.
• Onion: You can use any type you have on hand, yellow, white, or red onion.
• Garlic cloves: Use freshly minced garlic for the best flavor.
• Chicken broth: I recommend using low sodium chicken broth and adding salt to taste later on.
• Diced tomatoes: Grab a 28 ounces can of low sodium or no salt diced tomatoes.
• Enchilada sauce: Choose your favorite jar of enchilada sauce.
• Corn: You can use either frozen corn or canned corn, just make sure to drain it first.
• Black beans: Rinse and drain two 14 ounces cans of low sodium black beans.
• Spices: Salt and pepper to taste.
• Oil: Olive oil or avocado oil for sauteing.
• Garnish: I finished off our pot with cheddar cheese, Greek yogurt, avocado, cilantro, and red onion on top.
• Cream cheese (optional): If you’d like your soup to be creamier, just stir in some cubed cream cheese near the end.

How to Make Creamy Enchilada Chicken Soup

I like to use this large non-stick pot or Dutch oven. Below we also go over how to make creamy chicken enchilada soup in Instant Pot or slow cooker.

First, we brown the chicken to boost its flavor. Next, we saute the veggies, which pack in lots of taste without needing many spices. Finally, we cook everything together.

• Brown the chicken: Heat a large pot over medium-high heat and add 1/2 tablespoon of oil. Cook the chicken breasts for 3-4 minutes, seasoning with salt and pepper, until browned on both sides. Then, remove them and set them on a large plate.
• Saute the veggies: Add the remaining oil to the pot, then toss in the jalapeno, onion, and garlic. Cook for about 3 minutes, stirring occasionally.
• Combine and simmer: Pour in the chicken broth, diced tomatoes, enchilada sauce, some pepper, and the cooked chicken. Stir everything together, cover, and bring it to a boil. Then reduce heat to low and let it simmer for 20 minutes.
• Blend: Take the chicken out and use an immersion blender to puree the soup.

• Shred chicken and finish the soup: Shred the chicken, then add it back in along with corn and black beans. If you want it creamier, add the cream cheese now. Mix it all together and let it sit for 5 minutes to let the flavors develop.

Tips for Best Results

Here are my top tips to keep in mind while making this chicken enchilada soup recipe.

• Use enchilada sauce you like: Whether you like it mild, medium, or hot, choose a brand that excites your taste buds.
• Use low sodium quality canned goods: It helps you keep the salt content in your soup in check. They still offer excellent flavor and nutrients without overpowering your dish with salt, giving you the freedom to season it to your liking.
• For more heat kick: Leave seeds in jalapeno.
• Make it more creamy, if you wish: So easy with cream cheese! I would add Greek yogurt to individual bowls though to prevent it from curdling.
• Other ingredients to add: Add more spices if you wish like ground cumin, chili powder or dried oregano. You can also add canned green chilies and use Rotel tomatoes in place of diced tomatoes.

Toppings Ideas

Make your bowl extra creamy and flavorful! I love adding fresh toppings like cilantro, avocado, and red onion right to the bowls before serving so they are fresh.

Here are a few more topping ideas to consider:

• Shredded cheese
• Sour cream
• Fresh lime wedges
• Crushed tortilla chips
• Green onion

How to Store and Reheat

Store: Store in an airtight container in the refrigerator for up to 5 days.

Freeze: Transfer cooled soup to an airtight container, leaving some space for expansion, and freeze for up to 3 months.

Reheat: Simmer the desired amount on low heat with the lid on.

FAQs

More Enchilada Recipes to Try

• Chicken enchilada skillet
• Healthy chicken enchiladas
• Low carb chicken enchiladas
• One pot enchiladas

More Soup Recipes to Try

• Turkey taco soup

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Creamy Chicken Enchilada Soup

This creamy Chicken Enchilada Soup is a quick weeknight dinner loaded with flavor. Each bowl has 24 grams of protein, which is more than the carbs!

Course Soup and Stew

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Resting Time 5 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 296kcal

Author Olena Osipov

Equipment

• Large pot
• Immersion blender

Ingredients

• 3 large boneless skinless chicken breasts
• 1 jalapeño seeded and diced
• 1 medium onion finely chopped
• 3 large garlic cloves minced
• 3 cups chicken broth low sodium
• 28 ounces can diced tomatoes low sodium
• 8 ounces jar enchilada sauce
• 2 cups corn
• 2 x 14 ounces cans low sodium black beans rinsed & drained
• 1/2 teaspoon salt divided
• 1/2 teaspoon ground black pepper
• 1 tablespoon oil divided
• Cheddar cheese, Greek yogurt, avocado, cilantro and red onion for garnish
• 4 ounces cream cheese cubed (optional)

US Customary – Metric

Instructions

• Preheat large pot on medium-high heat and add 1/2 tablespoon oil. Add chicken breasts, sprinkle with salt and pepper and saute for 3-4 minutes or until browned on each side. Remove onto a large plate.
• Add remaining 1/2 tablespoon oil and add jalapeno, onion and garlic. Saute for 3 minutes, stirring occasionally.
• Add chicken broth, diced tomatoes, enchilada sauce, remaining 1/4 teaspoon pepper and previously cooked chicken. Stir, cover and bring to a boil. Then reduce heat to low and simmer for 20 minutes.
• Remove chicken on to a plate and shred with 2 forks. Puree the soup with an immersion blender and add back the shredded chicken, corn and black beans. If you want soup more creamy, now is the time to add cream cheese. Stir and let sit for 5 minutes to allow flavors develop.
• You can add toppings to the pot and individual bowls, or just when you serve. Make soup more creamy in your bowl by adding cheese, Greek yogurt and avocado to taste. Serve with tortilla chips!

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering on low heat while covered.
• Freeze: Freeze in an airtight container, leaving some room for expansion, for up to 3 months.

Nutrition

Calories: 296kcal | Carbohydrates: 23g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 650mg | Fiber: 5g | Sugar: 7g

The post Creamy Chicken Enchilada Soup appeared first on iFoodReal.com.

Sharing my grandma’s authentic Borscht Recipe I grew up eating in Ukraine. This iconic beet soup is made with beef, cabbage, potatoes, carrots, garlic and dill. Then served with a dollop of sour cream and rye bread.

If you like borscht, be sure to try my green borscht, Instant Pot borscht or vegetarian borscht!

This is my grandma’s authentic borscht recipe I grew up with in Ukraine. She made it every week and I still have it in a regular rotation. It’s simply the best borscht recipe!

Everyone in our house loves it and I hope you will too!

What Is Borscht?

If you don’t know what is borscht, it is vibrant red color soup with cabbage, beets, potatoes, carrots, onion and garlic. It can be vegan or vegetarian, as well as made with beef, pork or chicken. Then served with sour cream and dill.

It truly depends what’s in your fridge that day. That’s how this soup came about – out of necessity and hunger.

Essentially, this borscht is a superfood and a meal in itself. According to Healthline, beets are packed with iron, may help fight chronic inflammation and lower blood pressure. Then we add cabbage (vitamins, fiber and cancer fighting properties), potatoes (vitamin C and potassium), carrots (carotene) and optional protein (meat and beans).

“Borscht”, “bortsch”, “borsh” or “борщ” is a true classic soup every Ukrainian or Russian grew up eating almost weekly. It is pronounced without “t” at the end.

Is Borscht Ukrainian or Russian?

According to Wikipedia, borscht is Ukrainian dish that has a history of centuries. It is cooked in every household of any former republic that belonged to USSR – Ukraine, Russia, Moldova, Belorussia etc. Not to mention all over Eastern Europe.

There are as many variations of traditional Ukrainian borscht recipe as there are regions and families. Everyone makes it differently, even within the same household.

Ingredients for Borscht Recipe

Borscht ingredients are very simple and vary on one’s fridge contents and region of Ukraine. Here are the main ingredients you could always find in my grandma’s recipe:

• Beef bones or beef broth: As a base, you can use beef broth or even chicken broth. Or pick up some beef bones like oxtail, shanks, short ribs or even pork ribs and make broth with it first. If your bones are not meaty, add some cubed stew beef. Please see below for more info about it.
• Beets: You want to use red beets because they add the most red deep color to soup. Young beets in fall and summer will also taste more tender and fresh, just a different flavor.
• Cabbage: Traditionally green cabbage is used but you can also use red cabbage because you won’t see its color in this soup and it tastes exactly the same.
• Potatoes: Red or yellow potatoes, Yukon golds, russet potatoes or baby potatoes work.
• Carrots and onion: For bulk and flavor. I use yellow onion but you can use white onion or red onion.
• Tomato paste: To add more flavor and color.
• White vinegar and sugar: You can also use any light color vinegar like white wine vinegar, red wine vinegar or apple cider vinegar. Also any sugar or maple syrup works. It’s just to create that sweet and sour taste at the end of cooking.
• Garlic: Please use only fresh garlic cloves and grate them or press them. Garlic in borscht is a must!
• Dill: Just like with garlic you have to use only fresh dill and not dried dill weed. Fresh dill is an essential flavor profile in this soup!
• Bay leaves, salt and pepper
• Sour cream: For serving.

How to Make Borscht

Here is a quick rundown of how to make borscht. Also there is a video below.

It is actually very easy to make and anyone can do it. I like my borsch with variety of vegetables, with thin flavorful broth, lots of fresh garlic and dill.

Prep veggies: You want to start with cabbage first because it takes the longest time to cook. While it is cooking, you can prep other vegetables.

Cook cabbage in broth with bay leaves and peppercorns for 20 minutes after bringing to a boil. Chop beets, potatoes, carrots and onion in the meanwhile.

Saute onion and carrots in a bit of olive oil until translucent, about 5 minutes. This makes onion flavorful making entire borscht recipe more delicious. Do not skip.

Then add beets and a bit more oil, cook for another 5 minutes. It’s called “zazharka”.

Transfer sauteed veggies to the pot along with potatoes, tomato paste and salt. Cook covered for 20 minutes. In the meantime, prep garlic, dill and other seasonings.

Season borscht with white vinegar, garlic, sugar and pepper.

Stir, turn off heat and let it stand for 10 minutes covered to allow flavors to “marry” each other. Add dill and your borscht is ready to serve.

How to Peel and Cut Beets and Other Vegetables

• Beets: Peel beets with a regular vegetable peeler and cut into thick matchsticks. You can also grate beets on a box grater or in a food processor. If you have fresh beets, you can also chop some beet greens and add to the soup.
• Cabbage: Thin uniformly shredded cabbage is a key to a borscht with right texture. Don’t shred it paper thin so it disintegrates during cooking, and don’t cut into large chunks so all you taste is cabbage. Cut it into reasonably thin strands. I am experienced enough to do it by hand with a chef’s knife, but you can also use a mandoline if you still need practice.
• Potatoes: Cube potatoes into small-medium pieces to soak up more of the soup flavor. Cover them in a bowl with cold water to prevent from browning while they are waiting their turn.
• Onion and carrots: Dice the onion like for frying, a mirepoix size. And carrots into small rounds and wider part into half moons.

What Type of Broth Should I Use?

• Beef bones with meat (my favorite): If you choose to add meat to borscht, first make the broth. Cover beef with cold water, bring to a boil and simmer for about an hour, skimming foam occasionally. After soup is ready, remove meat, separate from bones and discard bones, chop and return meat to the pot.
• Bone broth (my other favorite): This time I was ready, stopped by my local beef farm, got soup bones and made Instant Pot beef bone broth. It came out so rich, I diluted half of it with water and used for borscht. And cooked the other half with more water and same bones for to create more broth. Ukrainian in me will never die.
• Store bought broth: You can use beef soup base or chicken soup base diluted with water. It adds good flavor, I quite like it. Or use broth or stock from a carton. I highly recommend to buy organic and low sodium. What I don’t like is a lot of packaging and price but hopefully you recycle.
• Homemade broth: I often make batches of homemade chicken broth or Instant Pot chicken broth and freeze for later. It is cheaper than store-bought and is more flavorful.
• Water and beans: I also make water based borscht more often than not because it’s easy and I don’t always have beef bones on hand. In this case, I make sure to add a can of low sodium beans to up the protein, a bit more olive oil and maybe an organic bouillon cube, if I have it. As for beans, any large-sized beans like cannellini beans, red kidney beans (I love to make Instant Pot kidney beans) or pinto beans will hold the shape and add volume to this dish.

Serving

My favorite part of the whole entire borscht recipe cooking process is serving it. That’s when I go all out!

Ukrainians like to serve it warm, with a dollop of sour cream and sprinkle of fresh dill in bowl, slices of home cured pork belly (salo), pampushky or rye bread and fresh garlic on a side. But on a hot summer day, cold borscht is just as delicious!

Sour cream or yogurt: Sour cream is traditional choice. Often we use plain yogurt with more than 2% fat because it is lighter than sour cream. It really depends what’s in the fridge. I think you are getting that’s the vibe of entire Ukrainian cuisine by now. Some people also love mayo in their soup but it’s not for me.

Rye bread: Rye bread is dense dark color bread. I find mine in a bread section seal wrapped for freshness. It is often German.

Sourdough bread would be great for serving as well! I toast it to resemble freshly baked Ukrainian bread. Nothing compares to pampushky traditionally served with borscht though.

More garlic: Many Ukrainians eat borscht while biting on a clove of garlic in between the spoonfuls. The key is to eat garlic together with your partner and don’t leave the house that night.

More dill: I add dill to the pot and then to individual bowls. There is no such thing as too much garlic and dill, almost never. I’m such Ukrainian at heart.

This is how I enjoyed grandma’s Ukrainian borscht as a kid – rub garlic on a slice of rye bread, spread it with sour cream and sprinkle with salt.

By the way, my Canadian born kids love it! Try on yours and see. Would love to hear how it goes!

What Does It Taste Like?

Traditional borscht definitely tastes like beets, sweet and tangy. Earthy flavors of beets truly shine through in this dish.

It is also kind of sweet and sour soup. We add vinegar and a little bit of sugar to compliment natural sweetness of root vegetables.

And lots of fresh dill and garlic after soup is cooked. As much as you like to personal preference, and us, Ukrainians, like to add a lot!

How to Store and Reheat

The best borscht is like a good bottle of wine, it gets better with time. Therefore, I always make a very large pot and we eat it for days or freeze.

Store: Refrigerate leftovers in a large pot you cooked soup in for up to 5 days. Or transfer to an airtight container.

Reheat by simmering on low in a small pot only amount you are planning to consume. Or microwave in individual bowls for 2-3 minutes.

Freeze in an airtight glass container for up to 3 months. Then thaw in the fridge overnight and reheat.

More Eastern European Recipes to Try

• Unstuffed cabbage rolls
• Russian cabbage soup
• Buckwheat soup
• Split pea soup
• Beef barley soup

Have you ever tried it? Would love to hear your experience. I promise traditional Ukrainian borscht recipe would be one of the most delicious and healthiest soups you have ever tried. Enjoy!

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Ukrainian Borscht Recipe

Sharing my grandma's authentic Ukrainian Borscht Recipe I grew up with. This iconic beet soup is served with a dollop of sour cream and rye bread.

Course Soup

Cuisine Ukrainian

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Calories 174kcal

Author Olena Osipov

Equipment

• Dutch oven
• Glass bowls
• Ceramic skillet

Ingredients

• 12 cups beef or vegetable broth or stock low sodium
• 5 cups green or red cabbage thinly sliced
• 1 large onion chopped
• 3 medium carrots chopped
• 2 tablespoons olive oil
• 3 large beets peeled and cut into matchsticks
• 4 large potatoes peeled and cubed
• 6 ounces can tomato paste low sodium
• 2 teaspoons salt
• 3 bay leaves
• 1 tablespoon white vinegar
• Pinch of sugar or maple syrup
• 3 large garlic cloves grated
• Ground black pepper to taste
• 1/4 cup dill or parsley finely chopped
• Yogurt, sour cream and rye bread for serving

US Customary – Metric

Instructions

• In a large pot (I use 6 quart Dutch oven), add broth, bay leaves and bring to a boil. In the meanwhile, wash, peel and cut vegetables.
• Once broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.
• In the meanwhile, preheat large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.
• Add beets, remaining 1 tablespoon of oil and cook for another 3-4 minutes.
• Transfer sauteed veggies to a pot along with potatoes, tomato paste and salt. Cover, bring to a boil and cook on low heat for 20 minutes.
• Turn off heat. Add vinegar, sugar, garlic and pepper. Stir and let borscht sit for 10 minutes to allow flavours to marry each other. Add dill, stir and adjust any seasonings to taste.
• Serve hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone).

Video

Notes

• Store: Refrigerate borscht in a large pot you cooked it in for up to 5 days. Reheat by simmering on low in small pot only amount you are planning to consume.
• Freeze: Freeze in an airtight glass container for up to 3 months. Then thaw on a counter overnight and reheat.
• Store bought stock: You can use regular stock from a carton. Preferably organic and low sodium, if you can.
• Beef bones: If you choose to add meat, cook broth with ribs, soup bones or any cut with a bit of fat first. Cover with cold water, bring to a boil and simmer for about an hour, skimming foam occasionally. After borscht is ready, remove meat, separate from bones and discard bones, finely chop and return meat to the pot.
• Vegetarian: I make water based borscht more often than not because it’s easy. In this case, I make sure to add a can of low sodium beans to up the protein, a bit more olive oil and maybe an organic bouillon cube, if I have it. Any large white, red kidney or pinto beans work.
• Sauerkraut: If you replace 2 cups of cabbage with 2 cups of sauerkraut, borscht will have even more umph.

Nutrition

Serving: 2cups | Calories: 174kcal | Carbohydrates: 32g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 647mg | Fiber: 6g | Sugar: 8g

The post Ukrainian Borscht Recipe appeared first on iFoodReal.com.